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Peanut Butter Cookies

You won’t believe how easy it is to make these flourless peanut butter cookies! Just 5 ingredients, and the peanut butter flavor is off the charts. Sure to become a family favorite, and they’re gluten-free to boot!

*This post originally published on July 2, 2013. I thought it was about time the pics were updated. So, many of the photos you see here now are new and improved. Most everything else is exactly the same as it ever was! Hopefully you’ll enjoy these flourless peanut butter cookies as much as my family and I do.*

In case you haven’t already picked up on it, I’m kiiiiiiiiiind of a cookie lover.

You might even say, “connoisseur.”

I have strong opinions on what I think a cookie should be. And baking them (not to mention eating them!), is one of my favorite things to do. I wouldn’t be the least bit sad if you told me I could eat nothing but cookies from now until the day I die.

Peanut butter cookies are no exception. So rich, and satisfying, and hearty! I love their sweet/salty flavor, and they stand up so well to all sorts of add-ins (more on that later ;)).

But honestly, nothing can beat the intense peanut-butter-iness of these flourless peanut butter cookies.

WHAT YOU’LL LOVE ABOUT THIS PEANUT BUTTER COOKIE RECIPE:

These peanut butter cookies will practically melt in your mouth. The edges are tender as can be, and the centers have just the right amount of chewiness. They’re creamy textured, and intensely peanutty, almost coating the palette with that sticky peanut buttery unctuousness.

My sincerest apologies for using the word “unctuousness.” So pretentious, I know. I hate that word too but you have to admit, it is descriptive.

Back to the recipe, shall we? This is maybe the oddest cookie recipe I have ever seen. You’re not going to believe it, but I promise you it’s not a typo! There are only 5 ingredients, none of which are flour.

That’s right, a flourless peanut butter cookie.

Which makes them, yes, gluten-free. I promise you won’t miss it though. 😉

I’ve had this on an index card in my old-school recipe box for probably over ten years. It’s titled “Mom-Mom Fritch’s Peanut Butter Cookies.”

I have no idea who Mom-Mom Fritch is! Mom-Mom Fritch, if you’re reading this, drop me a comment so I can give proper credit!

I did a quick google search to see if I could find the original recipe, and it seems lots of other bloggers have gone before me here, so I’m not really sure who did it first.

However, what I do know is, these are my all-time FAVORITE peanut butter cookies, like, EVER. And they’re SO quick and easy.

You won't believe how easy it is to make these flourless peanut butter cookies! Just 5 ingredients, and the peanut butter flavor is off the charts. Sure to become a family favorite, and they're gluten-free to boot!

Preheat the oven to 350 degrees F and line baking sheets with parchment paper.

Place the peanut butter, sugar, baking soda, salt, and eggs in a large mixing bowl and stir together until combined.

Scoop 1 1/2 tablespoon-sized balls of dough on to the prepared baking sheets.

Press the balls down with the tines of a fork.

Bake for 9 to 12 minutes, or until set around the edges but still soft in the middle.

Allow to cool on the baking sheet for 10 minutes (cookies will be very tender while warm).

Recipe Video

Recipe Notes

Cookies can be kept in an airtight container at room temperature for 2 weeks, or frozen for 2 months.

Nutrition Facts

Flourless Peanut Butter Cookies

Amount Per Serving

Calories 120Calories from Fat 63

% Daily Value*

Total Fat 7g11%

Saturated Fat 1g5%

Cholesterol 9mg3%

Sodium 194mg8%

Potassium 96mg3%

Total Carbohydrates 11g4%

Sugars 9g

Protein 3g6%

Vitamin A0.3%

Calcium0.8%

Iron1.7%

* Percent Daily Values are based on a 2000 calorie diet.

If you’ve been popping over to read this blog for very long, this post may perhaps seem a little out of the ordinary. Maybe you’ve noticed I typically like to experiment with unusual flavor combinations? Ya, this maybe is more straightforward that my usual recipe post. Well, stay tuned, because in my next post I am going to do something really crazy-delicious with these cookies! Mark my words, this flavor combo is going to sound a bit different, but you are really going to love this idea, because it’s so surprisingly delicious! 😉

Ah, my FAVORITE kind of cookie! I made a recipe similar to yours and added crispy bacon!! Yes, bacon. Uh huh, it was amazing!

Omg, Mo, sounds unbelievable!

Peanut Butter cookies are my favorite. I am so happy I see somebody else that presses the fork down twice to make criss cross. I was once told I was doing it wrong. This recipe is the exact same way my gram makes hers!.

No kidding? Is your gram, by chance, Mom Mom Fritch?

Unctuousness?! Hahaha! That’s an odd word yet very descriptive indeed 🙂 I had never heard of these cookies but I’m heading to the kitchen right now – it sounds unbelievably easy! Do you think, consistency wise, that I could use this recipe with a cookie press? Mine has just arrived and I’m dying to use it 😛

Hee hee cookie presses are so much fun! I don’t now if this would work or not…? The dough is very easy to work with and would probably shape well, but they do spread an awful lot in the oven. I would try this recipe instead: https://bakingamoment.com/decorated-biscoff-cut-out-cookies-for-st-patricks-day/ substituting the biscoff spread for peanut butter. They hold their shape fantastically and they are super yummy to boot! Good luck with your new toy, lol! 😉

They came out fine using the cookie press! This dough is really soft and pliable. The first batch I shaped the biscuits into flowers and made a little dent in the centre for jam. In the second batch I added a bit of allspice. Both very yummy!

I love the simplicity of these beauties!! Just 4 ingredients and done in 5 minutes? Genius!! Love it!! xox Amy

Thanks Amy! Ya, they are really quick and easy. I whipped mine up in a matter of minutes, leaving me lots more time to gild the lily with a homemade ice cream to sandwich them around… more on that soon!

Yay! Thank you so much, Trish!

We make these cookies all the time. Mini semi-sweet choco chips in them are great. We also make a version replacing the peanut butter with (real) coconut cream and adding a cup of flaked coconut. You cannot use coconut milk, coconut oil or the coconut cream that comes in a can for cocktails – it’s mostly other stuff and just doesn’t work (I tried!). Mix together, pop in the oven. We take it a step further and freeze and dip in chocolate. A batch of each in the kitchen is peanut butter/chocolate/coconut heaven!

Thanks for this, it’s a great recipe! The cookies come out gooey, just like you said, and they’re incredibly rich too – simply delicious!

I’m so glad I’ve found your blog, I’ll definitely be sharing the recipes on here.

Aurora

Hi Aurore! I’m so happy you liked! They do come out of the oven a little on the gooey side, and then as they cool they get chewier. Aren’t they so simple to make? I’ve just loved that recipe forever… Thanks so much for reading and for the great comment! 😉

This may just seem like a silly question since the recipe is so simple, but I tried to make these and they weren’t soft, they were very crispy. Any idea what I may have done wrong?

I’m so sorry you weren’t happy with the result, Rainne! I’m thinking they were maybe overbaked. I use a 2-tablespoon cookie scoop when I make them, and I bake for 10 minutes. They come out, for me, very soft when they are warm, and then they get chewier over time. If your are smaller, they would require less time in the oven. Also if you are using a very thin or dark cookie sheet that could have an effect. I’m crazy about these: http://astore.amazon.com/yinmomyangmom-20/detail/B000G0KJG4, they are super high quality and I feel that can really make a difference. I hope that helps! And thanks so much for reading my blog, and for reaching out! 🙂

I made the cookies too small. I made them tiny (1 TBS) the first time and the 2nd time I made them with 2 TBS and they turned out great. I also added a little vanilla the 2nd time which was a nice touch. Thanks!!

Hi Allie, We made these last week with my daugher (she is 5) — they were an instant hit. She taught me to get the tines of the fork wet so they don’t stick to the dough. Thanks again for this recipe.

Neil, I just love hearing that! It makes me so happy to imagine families in the kitchen together. I have little ones too, mine are 4 & 6, and I love when they help me in the kitchen. I’m so happy you and your daughter enjoyed making the cookies! Thanks so much for reading my blog and for the sweet comment!

Hi Kris! Absolutely! A spatula or a wooden spoon would be perfect for this batter. Good luck, hope you enjoy, and thanks so much for reading, and for reaching out with an excellent question! 🙂

Great! Thanks!

I use a very similar peanut butter cookie recipe too Allie! I needed something for my gluten-free mother-in-law and these are just too good! My recipe calls for vanilla but it’s sooo close! I think I need to share it one of these days… 😉 Never enough time, right? Happy New Year girl!

You too, Trish! I’ve had that recipe tucked away for years, and when I posted it here it got me on a pb cookie kick and I made it many times over the summer. I realized it needed a pinch of salt and a splash of vanilla too. And I’ve even added a handful or two of oats and chocolate chips and it’s sooo good. Don’t even miss the flour! 😉

You should be a part of a contest for one of the best blogs on the web. I am going to highly recommend this web site!

Yay! I have been trying to make the three ingredient version of this recipe (without baking soda) for years. I have had them made by other people, and they’re fine, but mine always came out dry, crumbly, and still shaped like a ball. I have no clue about the science behind baking. Who knew a teaspoon of baking soda would make all the difference?! I’m so glad I stumbled upon your blog. Thank you!

Hey thank you so much! I would certainly give it a try with natural peanut butter! I’m thinking it would work out~ let me know, ok? And thanks so much for reading 😀

I just made them with Skippy creamy and with Costco natural peanut butter. Totally different texture. The natural peanut butter was runnier out of the jar but the batter was much more dry. And final cookies are drier and crumblier at the edges, although so far still chewy in the middle. The natural PB cookies don’t spread out as much either. They both work but they are very different cookies. I probably like the texture of the Skippy ones better? But I’ll let my kids be the judge after school!!

The original Mom-Mom Fritch’s Peanut Butter Cookies recipe was submitted to Gourmet magazine by her granddaughter, Amy Fritch of New York, New York. It appeared in the February 1999 issue in the Sugar and Spice section, p. 30.

Awesome! Thank you so much for the great info, Stephanie!

OK Allie . . . I’m blaming it all on you! I sat down to my new go-to lean-meal of steamed veggies and a small portion of salmon – yes, also known as a diet-dinner. I even patted myself on the back for having such will-power! Then came my nightly therapy session – an hour on Pinterest, which is my way to de-stress after a hectic day. Not sure how I ended up on your site and the peanut butter cookies but there I was. I truly did have intentions of sticking with my lean meal plan but then I saw . . . only 4 ingredients, 10 minutes and, of course, peanut butter -so how could I resist. So I’m sitting here all guilt ridden after 4 PB cookies down the hatch. Oh well, you only live once, is what i kept repeating to! Alas, to avoid eating more than 4 PB cookies at a time, I rolled the remaining dough into logs and froze them right away. I also must confess, nothing goes better with peanut butter than chocolate so my version was studded with chocolate morsels. If I’m going to break the rules then I might as well do it all the way! So thanks for leading me down the path of yummy guilty pleasure. ;- )

Every peanut butter lover’s dream cookie!! These look perfect!

So classic and delicious!

I just finished baking these cookies , had my hubby taste them , and then the real peanut butter specialist,, thumbs up ,, great cookies very easy recipe to follow ,, ty so much will bake these again and again !!!!! 😊

My pleasure! So glad you and your wife enjoyed. Thanks so much for the feedback!

Hi! I have been looking for gluten free recipes for a while and I was so happy to find this one. I took it a step further by adding 30g of gluten free flour. Trust me, it turned out super great !! Thank you!!

I added peanut butter chips to them. They were very good, but a little crumbly. Do you think I should have added more peanut butter to hold them together more?

Hi Susanne! The cookies are extremely tender when they’re still warm from the oven. So much so they can crumble or fall apart very easily. But they should firm up quite a bit as they cool. If that didn’t happen for you, they may have been just a little bit overbaked. Next time, try pulling them from your oven just a little sooner. There shouldn’t be any need to tinker with the ingredient quantities. Hope that is helpful!

THANK YOU!! I was sitting down craving something sweet at 8:30 PM. The thought of peanut butter cookies crept into my mind. First thought…nah too much work. 2nd thought, find a new EASY, MINIMAL ingredients and try it. Well it’s 9:30 PM and 2 sheets of the most AMAZING cookies are done. I split the recipe cause I wasn’t sure. But as I said these are amazing. Plus I get to fall asleep to the smell of fresher baked cookies.